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Use long Asian eggplant for this dish. They are much easier to work with (and they're prettier, too). You can serve this warm or cold as a first course or side.

Servings: 4

Ready time: 20 minutes


4 Asian eggplants

1 tablespoon vegetable oil

2 tablespoons light miso

1 tablespoon soy sauce

2 teaspoons rice vinegar

½ teaspoon sugar

Freshly ground pepper to taste


Cut eggplant in half lengthways and score cut side. Brush with oil. Place eggplant flesh-side down on grill over high heat and grill until softened slightly – about 3 minutes.

Remove from grill.

Combine miso, soy, vinegar, sugar and pepper together and brush over flesh side.

Return to grill when needed and grill skin-side down for about 5 minutes or until eggplant is soft.

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